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In Perdice et Attagena et in Turture (Of Partridge, Hazel Hen and Turtledove)

In Perdice et Attagena et in Turture (Of Partridge, Hazel Hen and Turtledove) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, mint and rue seeds with stock, wine and olive oil to be served with partridge, turtledove or hazel hen. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Partridge, Hazel Hen and Turtledove (In Perdice et Attagena et in Turture).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesAncient Roman Recipes



Original Recipe


In Perdice et Attagena et in Turture (from Apicius' De Re Coquinaria) VI, iii, 3


In perdice et attagena et in turture: piper, ligusticum, mentam, rutae semen, liquamen, merum et oleum. calefacies.

Translation


Of Partridge, Hazel Hen and Turtledove: [Pound] pepper, lovage, mint and rue seeds. [Combine with] stock, unmixed wine and oil. Heat.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
leaves from 1 sprig of mint
1 tsp rue seeds (or rosemary)
250ml chicken or game bird stock
120ml white wine
1 tbsp olive oil

Method:

Grind together the black pepper, lovage (or celery) seeds, mint and rue seeds (or rosemary) in a mortar. Moisten with the wine then mix in the stock and olive oil.

You can either cook this sauce to thicken and serve to accompany your bird, or you can use this sauce to braise your pigeon, turtledove or hazel hen in.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.